Tibetan roast
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Tibetan roast
  Tibetan    Roast    Vegetarian  
Last updated 6/12/2012 1:02:31 AM. Recipe ID 26112. Report a problem with this recipe.
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      Title: Tibetan roast
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
      1 ts Oil
      4 oz Buckwheat
      4 oz Onion, diced
      8 oz Mushrooms, chopped
    1/4 pt Red wine
    1/4 pt Stock
      4 oz Walnuts
      8 oz Spinach
      1 ts Rosemary
      1 ts Sage
           Salt & pepper
 
  Preheat oven to 375F.
  
  Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes.  Add
  onions & mushrooms & cook for a few more minutes.  Pour in the wine &
  stock & bring to a boil.  Reduce heat & simmer for 20 minutes.  Add
  more stock if necessary.
  
  Grind the walnuts finely.  Wash & cook spinach without water for 6
  minutes. Drain off any excess liquid & chop thoroughly.
  
  When buckwheat is cooked, remove pan from heat & let cool slightly.
  Stir in walnuts & spinach.  Mix in the herbs & mix well.  Season to
  taste.
  
  Grease a 1 LB loaf tin & press in the mixture.  Bake for 50 to 60
  minutes till the top is dark brown & feels firm to the touch.  Let it
  stand for 10 minutes, then turn out onto a plate.  Serve with roasted
  vegetables & greens.
  
  Sarah Brown, "Vegetarian Kitchen"
 




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Recipe ID 26112 (Apr 03, 2005)

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